Miso Vegetable Soup
Ingredients
- 5 cups low-sodium vegetable or chicken broth
- ¼ cup shiro or golden miso
- ½ cup shredded carrots (about 1 medium)
- ½ cup thinly sliced mushrooms
- ½ cup corn, defrosted if frozen
- ½ cup snow peas, trimmed, cut into 1-inch pieces
- 1 ½ packed cups baby spinach
- ½ cup sliced scallions (about 3)
- 4 ounces firm tofu, cut into 1/2-inch dice
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